Moroccan gratin of mashed potatoes and Groningen blue-cut puree (or spinach/endive)

If the vegetable garden says they have crates full of Groningen blue-cut sauce for you and you have no idea what it is… Then I let it come because I am looking forward to an insanely creative cooking experiment. And so it went ok now. It became a Moroccan dish and a hit with the guests. You can also replace the blue-cut puree by using half half spinach and endive.

Turnip in tahina sauce with chickpeas, cumin, coriander seeds and smoked paprika

Turnips, they are tasty, crunchy and versatile in use. In this recipe I transform them into a Middle Eastern dish, a delicious creamy spicy sauce that can be booked as comfort food.

Artichoke in a creamy sauce with dried apricot, garlic and thyme

I was in Morocco and got a dish that totally surprised me. Strangely enough, I don’t remember what it was, but I do remember that once I got home I would make this dish. With the inspiration from Morocco, I knew this would be a fatally delicious combination. And it is. As a big exception, this was on the menu for weeks, simply because everyone loved it so much that I wanted to reach as many guests as possible with it. Totally addicted to this dish.

Vine leaf cake filled with creamy and spicy risotto

It is a very tasty snack to start a menu. It has everything in it. It’s a variation I made on Ottolenghi’s vine leaf cake. I dressed and filled it a bit more.